The Land of the Righteous

Ahab’s Peanut Butter Cupcakes

This is the regular chocolate cupcake recipe from Vegan Cupcakes Take Over The World with the Peanut Butter Frosting. These are insanely good, the final product tastes like a Reese’s Peanut Butter Cup, but way better.

To make the cupcakes (12):

Ingredients

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar (make sure it’s vegan, some companies use animal bones to process the sugar. not. cool.)
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions

Preheat oven to 350°F and line muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy (which is also what she said).
In a separate bowl, sift together the flour, cocoa powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.
Pour into liners, filling 3/4 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean.

For the frosting:

Ingredients

1/4 cup margarine, softened
2 Tablespoons shortening (Earth Balance rules here)
1/3 cup creamy peanut butter
1 Tablespoon barley malt syrup or molasses, optional
1 1/2 teaspoons vanilla extract
1 1/4 cups confectioners’ sugar, sifted
1 to 2 Tablespoons rice milk, soy milk, or soy creamer

Directions

With an electric hand-held mixer, cream together margarine and shortening at medium speed until smooth.
Add peanut butter, barley malt syrup, and vanilla, and beat until very smooth, 2 to 3 minutes.
Beat in sugar; mixture will be very stiff.
Dribble in rice milk a little at a time, beating continuously till frosting is pale tan and very fluffy.
Adjust the thickness of the frosting by adding rice milk or more confectioners’ sugar in small increments if necessary.

There you go, that’s it. All in all it take less than an hour to do all this and the result is ridiculously good.

-Lanthorn

Currently Listening To: The Divinity of Oceans - Ahab

The Chili of Holy Terror!

Since it seems like a lot of people are liking these vegan food posts, here’s another one. Oddly enough, this started out as a vegan cooking blog about a year ago. Weird, right? Well, here’s one of my favorite recipes from a literal anarchist/black metal cookbook called Please Don’t Feed The Bears!, I just transplanted the text and whatnot from the original post. You also get to see what I look like without a shitty beard, so here you go!

Wednesday, January 13, 2010

The Chili of Holy Terror!

I’ve always felt uneasy going into grocery stores, especially Whole Foods, which is where I gathered all of the ingredients for today’s meal. There are always so many rich white people, it creates a lot of tension, and I always feel like something is gonna go down. And if it does, I’m crackin’ skulls. No questions asked.

Anyway, I got all of the ingredients for $15. I bought everything needed for the recipe, even stuff you probably already have lying around, so that’s the maximum cost for this dish. This is gonna yield 5-6 servings, so at about $3 per serving this seems like a pretty fair deal.

So, here’s what you’re gonna need:

1 can chili beans
1 can black beans
1 small can tomato sauce
1 black bean can’s worth of water
1 can tomatoes, diced
1 onion, diced
1 green pepper, diced (I used a red pepper, they taste better and are better for you)
1/2 package vegan meat crumbles
6 oz dark beer (I opted not to include this)
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp dried cilantro
1 tsp garlic powder
1 tsp liquid smoke
1 tsp sea salt
1 tsp black pepper (or 6 turns on your pepper grinder)
2 bay leaves
2 chipotle peppers, minced
2 habanero peppers, minced* (couldn’t find any decent ones this time)
a dash of hot sauce
3 drops of human blood

This recipe is pretty easy, so let’s get started!

(^Preparing to destroy this onion. After I saw The Fox and the Hound, I swore I would never cry again, thus the goggles. Tip: they keep chemicals out of my eyes, so it goes without saying that they’ll keep those nasty onion gasses from tearing my eyes up too. I also like to wear them when I’m working with really hot peppers (or on the beach), they remind me not to touch my eyes and look rad as hell.)

Prep all of your ruffage, a rustic chop works fine here since it’s all going into a pot. As for the spices/herbs, add as little or as much as you want. I used fresh cilantro instead of dried, and a bit more garlic powder. The author does offer a few words of warning: “Feel free to add other vegetables and tofu as you see fit. However, you put carrots, celery, or beets in my chili, I punch you in the fucking face. Got it?” Got it.

Here’s a neat tip for beginners, when you cut the bell pepper, turn it upside down and cut a cross (inverted cross works here too) almost to the bottom, and then open it up and cut away the pieces. This really helps you deal with that nasty membrane and seeds!

He says to just throw everything in the pot, but I took a different approach that I think will help develop the flavors. I used 3 Tbsp of e.v.o.o. (respek rachael) and sauteed the onions, it adds a lot of depth of flavor and they won’t be so obnoxious in the final product. I threw in the spices and let those roast for a minute too, it helps brings out the flavor. After that I put in the veggie crumbles and continued to cook it all for about 5 minutes. Then, I threw in the rest of the ingredients, stirred it up, brought it to a boil, turned the heat down to low, put the lid on, and let it simmer for 2 hours (stirring occasionally).

(xbayXleafx )
After the 2 hours are up, it’s time to feast! I made this rad bread bowl out of Wheat Mountain Bread, it’s from New Zealand, and it shreds. I topped it with some Daiya Cheese (which also… shreds)(pun intended so hard), and a bit of fresh cilantro (ed. note: sorry Keir, but cilantro is amazing)

The verdict? It rules. hard. The only thing I would maybe change is using less/leaving out the liquid smoke, it’s not really my thing, but was still awesome. It’s nice and spicy, even without the habaneros, and has a really bold, meaty flavor (hah! meaty). It’s an awesome impostor, and if you gave it to your carnivore friends they probably wouldn’t be able to tell it’s Vegan. I served it with a simple salad and a couple tortilla chips. I’m definitely gonna make this again, it….. rulenihilates. Ya, that’s it.

*If you use the habaneros, make sure to wear gloves, and don’t touch your eyes, nose, or mouth. If it’s got a hole, don’t touch it, that’s my philosophy when it comes to dealing with habaneros (and so many other things).

-Lanthorn

Currently Listening To: Emperor - In The Nightside Eclipse

Oddly enough, this blog started out as a vegan cooking blog. Here’s one of my first posts (I think I had 2 followers when I posted this originally), hope you like it!

Wednesday, January 13, 2010

The Chili of Holy Terror!

I’ve always felt uneasy going into grocery stores, especially Whole Foods, which is where I gathered all of the ingredients for today’s meal. There are always so many rich white people, it creates a lot of tension, and I always feel like something is gonna go down. And if it does, I’m crackin’ skulls. No questions asked.

Anyway, I got all of the ingredients for $15. I bought everything needed for the recipe, even stuff you probably already have lying around, so that’s the maximum cost for this dish. This is gonna yield 5-6 servings, so at about $3 per serving this seems like a pretty fair deal.

So, here’s what you’re gonna need:

1 can chili beans
1 can black beans
1 small can tomato sauce
1 black bean can’s worth of water
1 can tomatoes, diced
1 onion, diced
1 green pepper, diced (I used a red pepper, they taste better and are better for you)
1/2 package vegan meat crumbles
6 oz dark beer (I opted not to include this)
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp dried cilantro
1 tsp garlic powder
1 tsp liquid smoke
1 tsp sea salt
1 tsp black pepper (or 6 turns on your pepper grinder)
2 bay leaves
2 chipotle peppers, minced
2 habanero peppers, minced* (couldn’t find any decent ones this time)
a dash of hot sauce
3 drops of human blood

This recipe is pretty easy, so let’s get started!

(^Preparing to destroy this onion. After I saw The Fox and the Hound, I swore I would never cry again, thus the goggles. Tip: they keep chemicals out of my eyes, so it goes without saying that they’ll keep those nasty onion gasses from tearing my eyes up too. I also like to wear them when I’m working with really hot peppers (or on the beach), they remind me not to touch my eyes and look rad as hell.)

Prep all of your ruffage, a rustic chop works fine here since it’s all going into a pot. As for the spices/herbs, add as little or as much as you want. I used fresh cilantro instead of dried, and a bit more garlic powder. The author does offer a few words of warning: “Feel free to add other vegetables and tofu as you see fit. However, you put carrots, celery, or beets in my chili, I punch you in the fucking face. Got it?” Got it.

Here’s a neat tip for beginners, when you cut the bell pepper, turn it upside down and cut a cross (inverted cross works here too) almost to the bottom, and then open it up and cut away the pieces. This really helps you deal with that nasty membrane and seeds!

He says to just throw everything in the pot, but I took a different approach that I think will help develop the flavors. I used 3 Tbsp of e.v.o.o. (respek rachael) and sauteed the onions, it adds a lot of depth of flavor and they won’t be so obnoxious in the final product. I threw in the spices and let those roast for a minute too, it really brings out the flavor. After that I put in the veggie crumbles and continued to cook it all for about 5 minutes. Then, I threw in the rest of the ingredients, stirred it up, brought it to a boil, turned the heat down to low, put the lid on, and let it simmer for 2 hours (stirring occasionally).

(xbayXleafx )
After the 2 hours are up, it’s time to feast! I made this rad bread bowl out of Wheat Mountain Bread, it’s from New Zealand, and it shreds. I topped it with some Daiya Cheese (which also… shreds)(pun intended so hard), and a bit of fresh cilantro (ed. note: sorry Keir, but cilantro is amazing)

The verdict? It rules. hard. The only thing I would maybe change is using less/leaving out the liquid smoke, it’s not really my thing, but was still awesome. It’s nice and spicy, even without the habaneros, and has a really bold, meaty flavor. It’s an awesome impostor, and if you gave it to your carnivore friends they probably wouldn’t be able to tell it’s Vegan. I served it with a simple salad and a couple tortilla chips. I’m definitely gonna make this again, it….. rulenihilates. ya, that’s it.

*If you use the habaneros, make sure to wear gloves, and don’t touch your eyes, nose, or mouth. If it’s got a hole, don’t touch it, that’s my philosophy when it comes to dealing with habaneros (and so many other things).